Apple Crumble and Custard
When I look at couples, the most adorable one I know was my grandparents, they spent their retirement together on the sofa, holding hands, just happy to be in each other’s company. That’s what we have.
I’ve tried going vegan a a couple of times before, this is my third (and final) attempt. I can’t thank Dan enough for his help during my transition. I’m so lucky to have found someone so supportive that he would scour town for ‘fakin bacon’ and always comes home with the latest vegan treats for me to try.
When I was first transitioning he was kind enough to sample all of my various attempts at veganising our favourite bakes. His favourite cake is one of the few recipes I will be selling on the stall, Banana Bread. I even adapted it to make him a massive 30th Birthday Cake which was a Banana Bread with a Rum Toffee Sauce and Chocolate Ganash.
We’ve had an amazing time travelling together, finding awesome vegan restaurants around the world. In Berlin I loved eating at Hummas and Friends and found some great vegan options at Otito and Izumi. I even managed to get a vegan Currywurst at Curry at the Wall. When we went to Toronto I adored the food at Doomies and loved to the donuts at Apiecalypse now (the pizza not so much). We also randomly stumbled across this vegan cake shop in one of the malls but I can’t for the life of me remember the name of it. If anyone would like to enlighten me, leave a comment below and I will love you forever. Even when we went to Niagara Falls I managed to get the biggest burger of my life at The Works.
From a little closer to home, today I’m going to share with you another of our favourite recipes, Apple Crumble and Custard.
We love a proper chunky crumble so I always add the oats in with the flour, before I rub in the butter. It makes a much denser crumble mix, with lots of big chunks (think gravel rather than a sandy texture).
By using a mix of both caster and dark brown sugar, there is a lot more caramelisation on top giving a darker top and a much deeper flavour.
Finally, I only like to pre-cook half of my apples before adding to the oven. This means that the apple mix will be juicy but still retains a bit of crunch.
A wholesome crunch crumble topping, with stewed apples and loads of thick custard.
- 100 grams Oats
- 100 grams Plain Flour
- 100 grams Vegan Butter I prefer Pura Soya Butter
- 50 grams Dark Brown Sugar I love using dark brown sugar because it gives a richer more caramelised flavour. If you want a lighter crumble just use all caster sugar.
- 50 grams Caster Sugar
- 6 Medium Apples Any variety. If you're using tarter cooking apples, add about 1/2 tbsp sugar for each apple
- 4 tbsp Birds Custard Powder
- 4 tbsp Sugar
- 600 ml Soya Milk
Dice up half the Apples. Add to a pan on a medium-low heat with 4 tbsp water. Simmer covered for 20 minutes, then uncovered for a further 10 minutes. Remove from the heat and set to one side.
Dice the remaining apples and combine with the hot apple compote. Spoon into ramekins or a pie dish
Mix together flour and oats in a bowl. Add in the vegan butter and rub in using the same method to make pastry. You will find the mix will end up with much larger lumps, this is okay just make sure all the butter has been incorporated. Stir in the two sugars. Spoon onto the top of the Apple Filling.
Bake in an oven at 190°C (fan assisted oven) for 30 to 35 minutes.
Mix together the custard powder and sugar. Slowly stir in the soya milk until the custard is evenly mixed. Cook on a medium-low heat for about 30 minutes, while the crumble is cooking. Stir regularly to make sure the mix isn't burning at the bottom.
Whilst baking the crumble in these cute little ramekins is much more photogenic, let’s be honest- this is no way to actually eat an apple crumble and custard. Instead, I got a much bigger bowl so I could fit in as much custard as possible!
Thanks for reading, I’d love it if you left a comment below to let me know how you got on.